This particular new selection is the outcome of many years of research into the varieties of olive which have been traditionally grown in the Chianti region for the production of extra virgin oil.
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This particular new selection is the outcome of many years of research into the varieties of olive which have been traditionally grown in the Chianti region for the production of extra virgin oil. Campo Corto oil is made exclusively from the ‘Frantoio’ olive, the most traditional variety grown in the area. The olive trees are encircled and protected by the ancient Coltibuono woodlands in a completely uncontaminated environment. -
A golden, yellow color with glimmers of green. The oil has an intense herbal nose with whiffs of artichokes and aromatic herbs. The robust flavor, both vibrant and intense, has spicy notes in the finish.
Badia a Coltibuono cultivates about 18 hectars of olive trees (a total of 7200 plants). The groves are located between 450 and 500 meters asl below the badia overlooking the Arno Valley.
The Campocorto is produced exclusively from Frantoio olives. The cultivation has been 100% Organic, and certified since 1994.
The olives are brought to the olive mill the same day of the harvest. Pressing and extraction are very careful, with temperatures that are kept below 28° C, with continuos extraction process.
The oil is then naturally decanted and bottled without filtration. The acidity level is between 0,17% and 0,27%. Peroxides are at a very low level, between 4 and 4,2
Campo Corto is made exclusively with “Frantoio” variety, so it’s more spicy and greener in color.
Serving Suggestions: Hearty Tuscan soups—ribolitta, garbanzo beans with pasta, and “fett'unta”. Recommended for raw foods that require an especially aromatic olive oil.